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Found 1 from your keywords: author="Barokah, Deami"
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PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT MERAH (EUCHEUMA COTTONII) TERHADAP KAR…
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Barokah, Deami

This study aims to determine the effect of different concentrations of red seaweed flour on the sensory, physical and dietary fiber content of boba bubble. This research method used a Randomized Block Design (RBD) with different treatment concentrations of seaweed flour with 4 levels (F0 100% tapioca flour and 0% seaweed flour, F1 100% tapioca flour and 10% seaweed flour, F2 100% tapioca flour …

Edition
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ISBN/ISSN
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Collation
xv, 62 hlm.; ilus.; 29 cm
Series Title
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Call Number
T795222022